Cream Horn

Ingredients

• •1 sheet puff pastry, thawed
• •2 cups whole milk
• •5 egg yolks
• •1/2 cup granulated sugar
• •3 tablespoons cornstarch
• •1 teaspoon vanilla extract
• •2 tablespoons butter
• •1 egg, beaten
• •2 tablespoons powdered sugar

Directions

1. 1Cut puff pastry into 12 strips and roll each around metal cream horn molds, overlapping slightly. Brush with beaten egg and place on baking sheet.
2. 2Bake at 400°F for 15-18 minutes until golden brown, then cool completely and slide off molds.
3. 3Heat milk in a saucepan until steaming. Whisk egg yolks with granulated sugar until pale, then add cornstarch and mix well.
4. 4Slowly pour hot milk into egg mixture while whisking constantly, then return to saucepan and cook over medium heat for 2-3 minutes, stirring until thick.
5. 5Remove from heat, stir in vanilla extract and butter until smooth, then let cool completely.
6. 6Fill a piping bag with cooled pastry cream and pipe into each cooled pastry horn from both ends.
7. 7Dust generously with powdered sugar and serve immediately or refrigerate until ready to serve.

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